coffeecake version of the famous
Amish Shoo-Fly pie
4 c. flour
2 c. brown sugar
3/4 c. shortening
1 c. molasses
1 tbs. soda
2 c. boiling water
Mix fllour, brown sugar and
shortening into a crumb mixture.
Set aside 1 cup for top of cake.
Combine molasses, soda and water
and add to crumb mixture. Pour
into a WELL GREASED AND FLOURED
9"x13" pan. Sprinkle
remaining crumbs on top. Do not
beat batter, just mix well.
Batter will be lumpy and thin.
Bake at 350' for 45 minutes.
delicious meat compliment for any
1 1/2 lbs. fully cooked kielbasa
or Polish sausage, cut into
1/4 c. apple juice
1/4 c. apple jelly
2 tbs. maple syrup
In a large skillet, bring sausage
and apple juice to a boil. Cover
and cook for 5 minutes. Uncover
and cook 5 minutes longer. Drain.
Add jelly and Syrup; cook and
stir until jelly is melted and
sausage is coated. Yield: 6
your favorite fresh fruit
variations for tasty results.
1 (12") loaf French bread
2 tbsp. strawberry jam
4 oz. cream cheese, softened
1/4 c. chopped strawberries
1/4 c. chopped banana
6 eggs, lightly beaten
3/4 c. milk
3 tbsp. margarine, divided
Cut French bread into 8 (1
1/2") slices. Make pocket in
each slice by cutting from top of
bread almost to bottom. Combine
jam, cream cheese, strawberries
and bananas in a small bowl for
filling. Place heaping tablespoon of filling into each
pocket. Press back together. Beat
eggs and milk in a bowl. Add
bread. Coat on both sides. Heat 2
tablespoons of margarine in a
skillet over low heat. Add bread
slices. Cook until brown on both
sides. Repeat with remaining
butter and bread slices. Yield: 8